I have made this roll repeatedly over the years whenever I have been asked to contribute a dish to a potluck dinner or brunch. It even became a signature dish of sorts for the Christmas party at my last job and I am proud to say that there were never any leftovers. 🙂 You can prepare it in advance and it is usually popular because of the fresh taste.

Can be prepared in advance, too.


  • 4 eggs
  • 400 g spinach (fresh or frozen)
  • 150 g cream cheese
  • 300 g salmon in slices
  • salt, pepper, nutmeg

How to Make It

  • Separate the yolk from the egg whites.
  • Beat the egg whites until they are stiff and put the to the side.
  • Preheat the oven to 170° C.
  • Fill the yokes, the spinach, and the spices into a blender. Blend everything until you have a paste.
  • Carefully fold the egg whites into the paste.
  • Line a baking tray with baking parchment. Spread the spinach-egg-paste onto the tray.
  • Bake the paste for 15 minutes in the oven. Let it cool down afterwards.
  • Once the spinach sheet has cooled down, spread the cream cheese on top of it. If you like, season it again.
  • Place the slices of salmon on top of the cream cheese.
  • Carefully roll up the spinach sheet. Make sure the roll is tight.
  • Wrap the roll in kitchen paper to soak up any excess moisture. Let the roll rest for at least an hour (better overnight) in the fridge.

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